God of Cookery Live Room

Chapter 43
Chen Er came to the vegetable market with lotus leaves and crucian carp.Buy a small bucket to hold the fish in.

Then start shopping for other ingredients.

It was already past nine in the morning when I got home.

After putting away all the ingredients needed, Chen Er washed his hands and began to organize the ingredients.

This time he didn't continue to let fans guess what food he was going to cook.

Because the names of these delicacies are really remote and little known.

"Today's first delicacy is purse rice."

He took out a bowl of long-grain rice and washed it.

"For purse rice, the best rice is basmati rice."

"Fragrant rice is also known as Xianghe rice and fragrant rice. It is a long-grained rice. It has been planted on a large scale since the Western Han Dynasty in China. It has been selected as tribute rice since Wu Zetian in the Tang Dynasty."

"The fragrant rice that the host chose today is Tiandong fragrant rice from Tiandong. It is called the No. [-] rice in Guizhou."

Soak the washed rice in a porcelain bowl.

"After washing the rice, soak it in water for a while, which will make the cooked rice more fluffy and fragrant."

The most essential material for making purse rice is naturally lotus leaf.

Chen Er washed the lotus leaves and neatly spread two pieces in the steamer.

Then he caught the crucian carp caught in the lotus field.

Scales and viscera are removed, the fish is boned, thinly sliced ​​and deboned.

Chen Er was holding the kitchen knife, his movements were brisk and careful, and his eyes were focused, as if what he was facing at the moment was not a fish, but an operation.

"To make purse rice, mix fresh fish into the rice, which can enhance the freshness, and the steamed rice will be more fragrant and fresher."

"This crucian carp grew up in the lotus field, and the lotus field is also very clean. The fish grows very healthy, and the meat is tender. It will be even more delicious after steaming."

The fish fillets were neatly placed on the cutting board, and with a wave of the kitchen knife in Chen Er's hand, he quickly cut all the fish fillets into small cubes.

Then filter out the soaked basmati rice, pour in diced crucian carp and rapeseed oil, mix well, put it in a steamer, and wrap it with lotus leaves.

"Adding a little rapeseed oil to the rice can increase the taste of the rice and prevent the rice from sticking together."

"Turn on low heat and steam for 40 minutes."

Chen Er cleared the table and placed the ingredients needed for the next dish.

They are: carrots, fresh bamboo shoots, mustard greens, whole lean pork, cherries, and a few crabs with teeth and claws.

"The second delicacy is a very popular snack in the Tang Dynasty, and its name is Crab Biluo."

"Crab Biluo can be found in many books related to the Tang Dynasty, so this delicacy was very popular in the Tang Dynasty."

"There is a record about crab Bi Luo in "Ling Biao Lu Yi": "Red crab, yellow red paste in the shell, such as chicken and duck yellow, white meat, the shell is filled with paste, poured with five flavors, covered with fine flour , for Crab Biluo, precious and beautiful.'”

He cut off a piece of carrot and popped it into his mouth.

Chew crisply.

"There is no record of growing and eating carrots in the Tang Dynasty. Carrots have a mustache, which is obviously an extra-fan species. Carrots were not introduced to China until the Yuan Dynasty. So today the anchor added carrots to this delicacy, just because ..."

"I need to replenish my blood."

Then Chen Er picked up the cherries on the side, each of them was as big as a little finger, deeply red, even slightly black, smelling fragrant, full of temptation.

Chen Er was a little emotional, "The cherries you can buy here in Yanjing are all big cherries, not to mention their thick skins, they are not sweet enough."

"In my hometown Rongcheng, there are small cherries, only the size of a thumb. The skin is very thin, and it will be damaged if you touch it casually. Put it in your mouth and sip it lightly, and the skin will melt. The taste is sweet to the heart. .”

Many fans expressed that they have never eaten such tender cherries.

Riding a snail to a well-off life: "I really haven't seen this kind of cherry."

Stewed Pork Vermicelli: "If it's really so delicious, why not sell it in other places?"

Chen Er stretched lazily.

"This kind of small cherry is only available in our local area. Because it is too tender, there is no way to transport it. When I was in Rongcheng, I bought a basket on the street, and a small part of it would rot when I brought it home. So you can't eat it. Arrived."

He thought it would be great if he could grow some by himself in the future.

Pulling back his thoughts, Chen Er started to steam the crabs.

After putting all the crabs into the steamer, put water into the pot, then throw in a few pieces of chopped ginger and two green onion knots.Then pour in some rice wine.

"Ginger and scallions are to remove the fishy smell of the crabs, and rice wine is to remove the coldness of the crabs."

"Crabs are cold in nature, so everyone should remember to drink a glass or two of wine after eating crabs. Suppress the cold."

After the vegetables are washed, they are all chopped into fillings, mixed together and served on a plate.

Pork is minced individually into stuffing.

Finely dice cherries.

The crabs on the steamer are also steamed.

Take the crab out and rinse with cold water three times.

"Rinsing in cold water can facilitate the separation of crab meat and crab shell, making it easier to peel off."

Then Chen Er took out the tools, carefully cracked open the crab shell, and dug out the crab roe, crab paste, and crab meat.

After digging out all the crabs, stir all the crab meat, crab paste, and crab roe together.

"Don't throw away the crab shell, it will be useful later."

After the crab meat is stirred well, divide it into several parts evenly.

Then mix them with vegetable stuffing, pork stuffing, cherry stuffing, etc. separately.

After pouring the black bean sauce, stir well, then coat with flour and steam in a steamer.

"After steaming, put it into a crab shell and cover it. This crab bilo is completed."

The purse rice also exudes a pleasant fragrance.

The faint aroma of lotus leaves emerges from the green bamboo steamer emitting wisps of white smoke.

Accompanied by the aroma of bamboo, it was sent to Chen Er's nasal cavity.

Like an enlightenment, Chen Er smelled the aroma and suddenly felt his brain clear up.

It can be seen how refreshing the aroma of this purse rice is.

Chen Er turned off the fire, but did not immediately take out the rice bag.

Instead, turn around and do the third delicacy.

In front of him are the ingredients needed for the third delicacy.

Pickled fish, all kinds of fresh meat, various vegetables, pickled melons, seasonal fruits, dried fruits, dried fruits, dried meat, fresh mushrooms, etc.

Chen Erdao, "Today's third delicacy is the main dish."

"This delicacy is very complicated to make, it takes a long time and requires a lot of materials."

So put the purse rice in the steamer first, with the heat in the steamer, the purse rice will not be cold and lose its taste.

"This delicacy is a cold dish. As for why it's complicated, the anchor has to pay attention first."

"Let's put it this way first, this dish will be beautiful when it's done, you just need to wait patiently. And its name comes from the famous Tang Dynasty poet, Wang Wei."

"By the way, I almost forgot to mention that the name of this dish is Wangchuan Xiaomian."

(End of this chapter)